Strawberry Salad with Warm Goat Cheese Croutons

To prepare the goat cheese croutons, cut a goat cheese log into rounds. Press each round to 1/2-inch thickness on a baking sheet and freeze for 20 minutes. this process will help the rounds keep their shape and not ooze out of their breading while frying. Serve the salad with Strawberry-Poppy Seed Vinaigrette.

2 of 36Photo: Helene Dujardin

Lemony Green Bean Pasta Salad

Lemon and shallots marry for a bright taste that's ideal for a ladies' lunch or light supper. If you can't find haricots verts, use regular green beans instead. Opt for penne pasta, instead of casarecce, if you already have it on hand. We love how quickly this recipe comes together—just 30 minutes! You'll love the bright citrusy flavor paired with the perfect amount of crunch from the green beans.

Advertisement

3 of 36Photo: Helene Dujardin

Georgia Shrimp and Radish Salad

Radishes at the farmers' market can seem as varied and abundant as the colors of Easter eggs. Two different varieties give this salad vibrant color, texture, and flavor: watermelon radishes and D'avignon (French breakfast) radishes. If you're looking for a quick-fix try this salad, hands on time for this recipe is only 20 minutes.

4 of 36Photo: Helene Dujardin

Spring Pea Orzo

Fresh or frozen peas and sugar snap peas are paired with the season's brightest, citrusy flavor. Add the dressing to the orzo while it's still warm, which allows the flavor to soak fully into the pasta. This salad tastes even beter the next day, so make it ahead. Trust us, this will become your new go-to side dish.

Spring Polenta with Radishes and Garlic Scapes

If you’re looking for something light, healthy, and easy, look no further. This simple, luscious main uses chickpeas in place of a more traditional protein. It’s perfect for a warm spring day, and we have to admit that the results are delicious.

Fettuccine Alfredo with Asparagus

Fettuccine Alfredo probably isn’t the first dish you think of for a springtime supper or healthy eating. But this version, made with fresh, seasonal asparagus, is much lighter than the classic and just as delicious. With a bit of lemon to give it a citrus kick, it’s perfect for the warmer weather.

Deviled Potatoes

Two Southern classics, deviled eggs and potato salad, join forces to create these two-bite wonders. Scooping out the middle of the potato, filling it with flavor, and it stuffing it back in make it reminiscent of a deviled egg, but it taste just a like a scoop of bite-sized potato salad goodness. The pulp is mixed with sour cream, capers, mustard and a few other key ingredients that will not leave guests missing a traditional potato salad. Make them a day before your get-together, and chill until you head out. When you arrive, they'll be the right serving temperature and little clean up will be required once the party is over.

Grilled Shrimp-and-Green Bean Salad

Freshly picked summer green beans have great texture that creates the perfect snap in each bite of this shrimp salad. Parmesan and bacon add a rich saltiness that flavors the beans and the shrimp. Serve over hot, crusty cornbread.

Strawberry-Pineapple Iceberg Wedges

If you can't find frisée in your local grocery store, feel free to substitute your favorite gourmet greens mix in this hearty salad. Look for seeded melon halves in the produce department to save a little time.

Spring Salmon and Vegetable Salad

Ready in 20 Minutes
Line your pan with foil for easy cleanup. The dressing will keep in the fridge up to one week.

36 of 36

Summer Farmers' Market Recipes

Our Farmers Market Cookbook is filled with more fresh produce recipes, divided into four chapters—Spring Recipes, Summer's Bounty, Autumn Harvest, and Winter Storehouse. The book also walks you through the farmers market experience and provides a Fresh Produce & Herb Primer with all the tips you need for selecting the best produce.